| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

"This sauce can be used as an all-purpose cooking/dipping/basting sauce." Submitted by Troy Miller of Mexia, Texas USA

Hot Rod Sauce

1/4 cup diced onions
1 tablespoon butter or margarine
1/2 cup water
2 tablespoons vinegar
1 cup chili sauce
1/4 cup lemon juice
2 tablespoons brown sugar, packed
1/2 teaspoon salt
1/4 teaspoon paprika
1 tablespoon Worcestershire sauce

1. Brown onions lightly in butter or margarine. Add remaining ingredients one at a time, stirring with each addition. Simmer for 20 minutes stirring occasionally.

Makes about 16 ounces (2 cups).